The “World’s Deadliest Food”: Why Millions Still Eat Cassava Despite the Risks

Cassava is a vital food source for hundreds of millions of people across Africa, Asia, and Latin America. This starchy root crop is affordable, drought-resistant, and capable of growing in poor soil conditions where many other crops struggle. Yet cassava is also associated with a little-known danger: if it is not properly processed, it can release toxic compounds that may cause severe illness or even death.

Despite headlines calling it the “world’s deadliest food,” cassava remains one of the most widely consumed foods on Earth. The reason is simple: when prepared correctly, it can be a safe, nutritious, and valuable part of the diet.

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